Some standard content:
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China.
The drafting units of this standard are: Chongqing Economic Crops Technology Extension Station, Southwest Agricultural University. The main drafters of this standard are: Yang Canfang, Zhang Caijian, Yan Yuzhang, Guo Peiyuan, Zhang Yungui, Wu Xingwen, Xia Pingyou. NY/T699—2003
1 Scope
Liangping pomelo
This standard specifies the requirements, inspection methods, inspection rules, marking, packaging, transportation and storage of Liangping pomelo. This standard applies to fresh Liangping pomelo.
2 Normative references
NY/T 699—2003
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced documents, the latest version shall apply to this standard. GB/T5009.12 Determination of lead in food
GB/T 5009.15
5 Determination of cadmium in food
GB/T 5009. 17
7 Determination of total mercury and organic mercury in food
GB/T 5009.201
Determination of organophosphorus pesticide residues in foodGB/T5009.110 Determination of cypermethrin, cypermethrin and deltamethrin residues in plant-derived foodsGB/T 8210
GB/T 8855
GB/T10547
3 Requirements
3.1 Sensory organs
3.1.1 Basic requirements
Methods for testing fresh citrus fruits for export
Sampling methods for fresh fruits and vegetables (GB/T8855-1988, eqvISO874:1980) Storage of citrus fruits
The same variety or similar varieties, the fruit is oblate, flat-topped, regular in shape, golden in color; the fruit surface is clean, fresh and full, without wilting; - has the inherent aroma and normal flavor of the variety after maturity, tender and slag-free, with a slight bitter and numb taste; - no rotten fruit or seriously injured fruit.
3.1.2 Grading
The fruit grade classification shall be carried out in accordance with the provisions of Table 1.
Table 1 Fruit Grade
Superior
The fruit surface is smooth, without sunburn and unhealed mechanical injuries. The combined area of all attachments such as dry scars, oily spots, scale insect damage spots, rust tick damage spots and sooty pathogen pollution shall not exceed 3% of the total fruit surface area, of which the largest spot area shall not exceed 0.25cm23.1.3 Specifications
Fruit specifications shall be divided according to the provisions of Table 2.
Qualified
The fruit surface is relatively smooth. The combined area of all attachments such as sunburn, dry scars, oily spots, scale insect damage spots, rust tick damage spots and sooty pathogen pollution shall not exceed 5% of the total fruit surface area, of which the largest spot area shall not exceed 2 cm2.
Table 2 Fruit specifications
Weight/g
1200~1400
1 000~<1 200
800～<1 000
600~800
NY/T 699—2003
Physical and chemical indexes
The requirements for the physical and chemical indexes of fruits shall be in accordance with the provisions of Table 3. Item
Soluble solids/(%)
Solid-acid ratio
Percentage of edible part/(%)
3.3 Hygiene indexes
The requirements for the hygienic indexes of fruits shall be in accordance with the provisions of Table 4. No.
3.4 Tolerance
Test Items
Table 3 Physicochemical Indicators of Fruits
Table 4 Hygiene Indicators
Lead (measured in Pb)
Cadmium (measured in Cd)
Mercury (measured in Hg)
Dimethoate
Deltamethrin
Fenvalerate
≥15:1wwW.bzxz.Net
Maximum Residue Limit/(mg/kg)
Considering the possible differences between grades, the allowable differences are limited to the following ranges. 3.4.1 Grade Differences: Among graded fruits, no alternate grade fruits are allowed, and the adjacent grade fruits are calculated by number, which shall not exceed 5% in superior products and 8% in qualified products.
3.4.2 Size difference: Among graded fruits, no alternate grade fruits are allowed, and adjacent grade fruits shall not exceed 5%. 3.4.3 Rotten fruit: No rotten fruit is allowed at the departure point, and no more than 5% at the destination. 4
Inspection method
4.1 Sensory inspection
4.1.1 Instruments and tools
Inspection table, sample tray, unpacking pliers, magnifying glass, bench scale (accuracy 5g), ruler (accuracy 1mm), vernier caliper (accuracy 0.1mm), stainless steel fruit knife.
4.1.2 Inspection
The variety, shape, color and smoothness of the fruit are inspected by visual inspection; the freshness of the fruit is inspected by hand; the tenderness of the flesh is inspected by mouth; the flavor is inspected by mouth and nose; the rotten fruit, mechanical damage, scars and drug traces are measured by visual inspection and ruler; the fruit quality is weighed by bench scale.
4.2 Physical and chemical index test
4.2.1 Soluble solids test
Perform according to GB/T8210.
4.2.2 Solid acid ratio test
Perform according to GB/T8210, and calculate the soluble solids content and total acid content. 2
Solid acid ratio is calculated according to formula (1).
Where:
X solid acid ratio, the calculation result is retained to one digit; S--soluble solids content, %;
A---total acid content, %.
4.2.3 Edible rate
Use a platform scale to weigh the total weight of the fruit, seed weight, peel and capsule wall weight, and calculate according to formula (2). Y = m-(m +m2) × 100%
Wherein:
Y—edible rate, %;
-total fruit mass, in grams (g);
seed mass, in grams (g);
fruit skin and capsule wall mass, in grams (g). 4.3 Hygiene index detection
4.3.1 Determination of lead
According to GB/T5009.12.
4.3.2 Determination of cadmium
According to GB/T5009.15.
4.3.3 Determination of mercury
According to GB/T5009.17.
4.3.4 Determination of dimethoate
According to GB/T5009.20.
4.3.5 The determination of cypermethrin and cypermethrin shall be carried out in accordance with the provisions of GB/T5009.110.
5 Inspection rules
5.1 Inspection classification
5.1.1 Type inspection
NY/T 699—2003
(1)
：(2)
Type inspection is a comprehensive assessment of the product, that is, an inspection of all the requirements specified in this standard. Type inspection should be carried out in any of the following circumstances.
Apply for product judgment or annual random inspection; a)
b) The difference between the results of the two random inspections before and after is large; c) The production environment has changed significantly due to human or natural factors. 5.1.2 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct a delivery inspection. The delivery inspection content includes grade, specification, marking and packaging. Delivery can only be made after passing the inspection.
5.2 Batch inspection
Products of the same origin, variety and packaging are considered as one inspection batch. 5.3 Sampling method
Perform in accordance with the provisions of GB/T8855. Each inspection batch is considered as a sampling batch. The samples taken should be representative and should be randomly selected from different parts of the whole batch of goods. The inspection results of the samples are applicable to the whole inspection batch. NY/T 699—2003
5.4 Judgment rules
5.4.1 Sensory judgment
5.4.1.1 When sampling and inspecting each batch of inspected products, record the products that do not meet the sensory requirements. If a single fruit has multiple defects at the same time, select one major defect and calculate it as a defective product. The percentage of defective products is calculated according to formula (3). X=m1×100%
Wherein:
X-the percentage of single unqualified fruit, %;
the number of single unqualified fruit, in dry grams (kg) or pieces; m, --
m2—the number of sample fruit for inspection,The unit is in grams (kg) or pieces. The percentage of unqualified fruit is the sum of the percentages of unqualified fruit in each single item. (3)
5.4.1.2 Limit range: The unqualified rate of each batch of samples is calculated according to the average value of the units it is inspected, and its value should not exceed the specified limit. If the percentage of unqualified fruit in each batch of samples does not exceed 10%, the batch of samples is judged to be qualified; otherwise, the batch of samples is judged to be unqualified. 5.4.2 Physical and chemical indicators
If one physical and chemical indicator of each batch of samples is unqualified, the batch of samples is judged to be unqualified. 5.4.3 Hygiene indicators
If one hygiene indicator of each batch of samples is unqualified, the batch of samples is judged to be unqualified. 5.5 Re-inspection
For samples whose marking, packaging and net content are unqualified, the production unit is allowed to apply for re-inspection once after rectification. Those who fail to meet the sensory, physical and chemical indicators and hygiene indicators will not be re-inspected. 6 Marking
The marking on the packaging box should indicate the product name, grade, quantity, origin, packaging date, production unit, storage precautions and other contents. The text should be accurate, clear and complete.
7 Packaging, transportation and storage
7.1 Packaging
The fruit boxes should be arranged neatly, lined with box materials, and the box materials should be clean, non-toxic and harmless, and soft in texture. The fruit boxes should be made of corrugated paper boxes, bamboo (rattan) baskets, etc. The fruit box structure should be firm, the inner wall should be smooth, the material should be dry, and there should be no mildew, insects and other pollution. 7.2 Transportation
7.2.1 Transportation requirements: It is required to be fast and ventilated, and it is strictly forbidden to be exposed to the sun and rain, and to prevent moisture, insects and rats from biting. It should be handled with care during loading and unloading. 7.2.2 The shipping compartment of the transport vehicle should be clean, dry, odorless and non-toxic. 7.3 Storage
It should be implemented in accordance with GB/T10547.
E002—669 /XN
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